Serves 4-6
Ingredients:
2 pounds skirt steak or flap steak (if skirt steak is not available)
½ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon sea salt
¼ cup balsamic vinegar
¼ cup and 1 tablespoon extra-virgin olive oil
¼ cup diced fresh parley
1 tablespoon minced fresh rosemary
¼ cup diced fresh cilantro (or parsley)
1 tablespoon diced fresh mint
1 cloves garlic, crushed
1 pinch of sea salt
1 tablespoon crushed pink peppercorns
1 fresh lemon juice
How to cook:
- Combine the yogurt, mustard, sea salt, and vinegar in a large zip-top bag. Add steak and let marinate for at least 20 minutes at room temperature, or overnight in the refrigerator.
- While the steak marinates, make the herb sauce. Combine parsley, rosemary, cilantro, mint, crushed garlic, sea salt, peppercorns, and lemon juice in a bowl. Add ¼ cup of olive oil, whisk to combine, and set aside.
- Cook the steak: Heat a large skillet over high heat. Remove steak from marinade and pat dry with paper towels, then set aside. Add 1 tablespoon of oil to the skillet and sear the steak 3-5 minutes per side if using skirt steak.
- Slice across the grain and serve drizzled with herb sauce.
- Serve hot.